Arugula and Cremini Quiche with Gluten-Free Almond Meal Crust Recipe

Preheat oven to 400 degrees F. Grease a 10-inch cast-iron skillet or 9-inch pie pan with olive oil or cooking spray.

In a mixing bowl, stir together the almond meal, garlic, thyme, salt, and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined.

Press the dough into the prepared skillet/pan until it is evenly dispersed across the bottom and at least 1¼ inch up the sides.

Bake for about 15 to 20 minutes until the crust is lightly golden and firm to the touch.

In a large skillet over medium heat, warm enough olive oil to lightly coat the pan. Cook the mushrooms with a dash of salt, stirring often, until tender.

Toss in the arugula and let it wilt while stirring for about 30 seconds. Transfer the mixture to a plate to cool.

In a mixing bowl, whisk together the eggs, milk, salt, and red pepper. Stir in the goat cheese and the slightly cooled mushroom and arugula mixture.

Once the crust is done baking, pour in the egg mixture and bake for 30 minutes, or until the center is firm to the touch and cooked through.

Let the quiche cool for 5 to 10 minutes before slicing with a sharp knife. Serve immediately.